Whole Grain Banana Pumpkin Bread
3 overripe bananas
1/4 cup plus 2 tablespoons sugar
1 cup canned or mashed pumpkin
2 tablespoons molasses
1 teaspoon vanilla extract
1 1/2 cups spelt flour
1/2 cup corn meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each nutmeg and ginger
1/2 teaspoon salt
1/3 to 1/2 cup soymilik
1) Mash bananas. Add sugar, pumpkin, molasses, and vanilla. Stir well.
2) Sift dry ingredients then add a little bit at a time to the wet ingredients. Batter may be too thick, so add the soymilk until pourable.
3) Bake at 350 degrees Fahrenheit in a greased bread pan for about an hour. Let cool for at least 10 minutes before unpanning. It should come out easily.
Spread with Earth Balance and enjoy! This bread is extremely moist and delicious for breakfast.
Source of recipe: I've been trying out some wheat free breads, and couldn't decide whether or not to make pumpkin or banana bread.